Bernaise-sauce is traditionally served over filet. It is essence, a kicked up hollandaise so that it will compliment a hardier main course like Beef Tenderloin. Start by making a hollandaise sauce. In a small sauce pan, heat half a cup of butter to a bubble but do not brown it. In a kitchen aid blender, add the three egg yolks, the juice from half a lemon, a quarter teaspoon of salt and a pinch of cayenne pepper. While blending at high speed, gradually add the hot butter, that is your basic blender hollandaise sauce. Now, make the Bernaise components in herby vinaigrette, simmer two table spoons of white wine, one tablespoon of vinegar, one small sprig of chopped tarragon, one teaspoon of chopped shallots, pepper, a pinch of salt and cook until the liquid has been reduced by two-thirds. Next, add this savory mix to the hollandaise cover and blend on high for about four seconds, Voila, Bernaise-sauce. Go to www.

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